In a large pot, heat the olive oil over medium heat. When the oil is shimmering, add the onion and cook until translucent, about 3 minutes.
Add the garlic and continue cooking until fragrant, an additional 30 seconds.
Add the celery and carrots and continue cooking until softened, about 3 minutes.
Add the cumin, turmeric, ginger and hot pepper flakes to the pot, and stir for 30 seconds.
Add the tomato purée, vegetable broth, water and lentils, and bring to a boil over high heat.
When the mixture is boiling, reduce the heat to medium-low and simmer, covered, stirring occasionally, until lentils are soft and the flavors combine, about 40 minutes.
Stir in the salt and black pepper.
Ladle 1 1/4 cup (300 mL) of soup into each of six soup bowls. Serve warm
Video
Notes
Serving size is 1.25 cup (300mL)
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